Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!

Ingredients

Beef Tenderloin

1

beef tenderloin (about 2 1/2 lb)

1

tablespoon butter or margarine

1

cup sliced fresh mushrooms (3 oz)

1

cup soft bread crumbs (about 1 1/2 slices bread)

1/2

cup crumbled Gorgonzola or Roquefort cheese

1/4

cup chopped fresh parsley

1

tablespoon olive or vegetable oil

1/4

teaspoon coarse salt (kosher or sea salt) or regular salt

Merlot Sauce

1/2

cup currant jelly

1/2

cup Merlot, Zinfandel or nonalcoholic red wine

1/4

cup Progresso™ beef flavored broth (from 32-oz carton)

1

tablespoon butter or margarine

Directions

1Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.

3Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

4Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)